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  • Hawaiian pizza recipe Chef Mike Darracott

    Hawaiian pizza recipe

    Chef Mike Darracott

     

     

    Ingredients for short crust pastry

     

    260 g plain sifted flour

    53 g lard

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

     

     

    Ingredients for Pizza filling

     

    1 large diced half fried onion

    360 grams of sliced ham

    1 410 gram tin of drained pineapple cubes diced

    3 tbsp vegetable oil

    100 grams of grated cheddar cheese

    1 tsp of dried oregano

    Salt and pepper to taste

    50 grams tomato puree

     

     

    Method for pastry

     

    Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.

     

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, then take your dough out and cut in half, grease two 24 cm round or square by 2 cm deep oven proof dish, or baking tins, roll out your dough to fit the bottom and sides of each one, cut off any excess.

     

    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then remove peas or rice and leave bases to one side.

     

    Method for filling

     

    Heat up the vegetable oil in a frying pan add the oregano, and half cook your diced onions, now take you pizza bases, and spread each with tomato puree, followed by the ham, now the diced pineapple cubes, followed by the onions, grated cheese salt and pepper to taste, bake in oven for around 5 to 8 minutes.

     

    Serves around 6 to 8 people

    My Hawaiian pizza chef mike darracott

    Enjoy chef mike



  • Spaghetti & garlic meatballs Recipe

    Spaghetti & garlic meatballs Recipe

    Chef Mike Darracott

     

     

    Ingredients for meatballs

     

    2 medium eggs
    2 tsp water  
    500g of minced pork sausage meat  
    1/2 kg best beef mince  
    1 medium onion, finely chopped  
    1 tsp of coriander powder  
    1/2 tsp paprika  
    90g fresh breadcrumbs
    ground black pepper to taste  
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

     

    1 tsp oregano powder
    3 tbsp vegetable or olive oil  
    3 garlic cloves crushed
    salt and black pepper to taste  
    3 x 400g cans of chopped tomato's  
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti

     

    Take 400 g of spaghetti and cover with water by 2cm and add pinch of salt, bring to the boil drop back to a simmer until soft and cooked, about 15 to 20 minutes, and drain just before serving.

     

    Method for the meatballs

     

    preheat your oven to 220C - 425f - gas mark 7

     

    (1) Put the sausage meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal half the size of say a golf ball, balls ( approx )

     

    Method for sauce

     

    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 10 minutes stirring occasionally, then add the meatballs to the pan and cook for a further 12 minutes stirring the balls around from time to time.

     

    (3) Now place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, onto 4 plates.

     

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Spaghetti & garlic meatballs recipe chef mike dararcott

    Enjoy Chef Mike

  • Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

     

     

    Easy Chocolate banana custard trifle recipe

    Chef Mike Darracott

     

    Ingredients

     

    1 red jelly cubed packet from supermarket

    1 375 g tin approx of custard

    1 100 g bar of milk chocolate or dark your choice grated

    4 soft bananas sliced

    100 g of sponge fingers from supermarket

     

    Method

     

    (1) Make up jelly according to packet instructions.

     

    (2) Break up sponge fingers and mix into jelly, and allow to cool and set, place in fridge ones cooled down, and wait until it sets.

     

    (3) Once the jelly has set, empty the custard into a bowl and add the sliced bananas to it, and half of the grated chocolate, mix together and pour onto the set jelly.

     

    (4) Place back into fridge, and when ready to serve, sprinkle the rest of the chocolate on top of it, or onto each serving.

     

    Serves 4 people

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Best regards Chef Mike Darracott

  • Tender Beef strips in a ginger and light soy sauce recipe chef mike darracott

    Tender Beef strips in a ginger and light soy sauce recipe
    chef mike darracott

     

    Ingredients

     

    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water

     

    Method

     

    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.

     

    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.

     

    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.

     

    (4) Turn out onto a bed of rice.

     

    Serves 4 people

    tender ginger beef strips in oyster sauce chef mike Darracott

     

    Enjoy Chef Mike Darracott

  • Make my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

    Take the butter and gently melt in a saucepan, then slowly add your sieved flour, and corn - flour and stir it in until it looks a sandy texture. Next slowly add the milk stirring all the time, allow this to thicken out while stirring all the time, we don’t want lumps do we. Next add the tsp of mustard, and the 7 g of grated cheddar cheese, stir in well, and leave this on a very low heat, while doing the next stage.

     

    Beef mixture

     

    Next into another saucepan heat up your olive or vegetable oil, and lightly brown off your onions, now add in the beef and also cook to a light brown colour, finally add in the chopped plum tomatoes, Basil, Paprika, Garlic, oregano, salt and pepper to taste and the 300 g of grated cheddar cheese, remembering to save 50 g for topping, cook this mixture for around 30 minutes.

     

    When ready get an oven proof dish, and from the bottom up, layer alternate beef mix, followed by pasta sheet followed by sauce, and when to the top of the dish, top of with the remaining 50 g of grated cheddar cheese.

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • Sweet Pork with Apple & Sage cream sauce recipe

    Sweet Pork with Apple & Sage cream sauce recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    4 medium sized Pork loin chops

    2¼ tsp corn flour mixed with a little water

    Salt & black pepper to taste

    2 tbs of vegetable oil for frying

    110 g of sliced mushrooms

    1 medium onion sliced fine

    1 medium cooking apple peeled, cored, and cut into medium size slices

    210 ml crème fraiche

    140 ml sweet apple juice

    1 tsp garlic powder

    1 tsp rosemary

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of thyme

     

    Method

     

    Frying on a simmering heat setting using a frying pan or wok….

     

    (1) Pan - fry the chops in the vegetable oil until around ¾ the way cooked, then put aside.

     

    (2) Next in the same oil, add the onions, mushrooms, apple, and cook for around 3 minutes.

     

    (3) Now add the apple juice, salt and pepper, and garlic, paprika, oregano, thyme, rosemary.

     

    (4) Stir in the crème fraiche, and cook for another 3 minutes.

     

    (5) Now pull all the ingredients to one side in the pan, and add the corn – flour stirring all the time.

     

    (6) Finally place the chops back in the pan, and cook for a further 4 minutes basting the chops in the sauce.

     

    Serves 4 people

     
    sweet Pork with Apple & Sage cream sauce recipe chef mike darracott

    Enjoy Chef Mike Darracott

  • Chef Mike Darracotts Fresh Strawberry Dumplings recipe

    Chef Mike Darracotts Fresh Strawberry
    Dumplings recipe

     

     

    Ingredients

     

     

    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard

     

    Method

     

    In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.

     

    Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.

     

    Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.

     

    Serves 4 people

    chef mike darracotts strawberry dumplings recipe

     

    Enjoy chef Mike Darracott

  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Make this chocolate croissant's recipe Chef Mike Darracott

    Make this chocolate croissant's recipe Chef Mike Darracott


    Ingredients


    20 g bread yeast from the super market 620g strong bread flour, plus a little extra for dusting

    1 tsp of  salt  73g  caster sugar 495g butter  1  medium egg, beaten for use as egg wash, or use a little milk  140g  chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

     

    First we preheat our oven to 200c - 400f - gas mark 6 and then  grease or ine a baking tray with grease proof paper.

     

    (1) Mix the yeast with a 5 ml of warm water.

     

    (2) Now into a large bowl place the flour, salt and sugar, and then add the yeast mixture.

     

    (3) Next add enough warm water until the dough becomes pliable.

     

    (4) Now we lightly dust a work top with flour, and then knead dough for 8 to 12 minutes until it feels elastic like, now place in fridge for an hour.

     

    (5) Take out of fridge, roll into a rectangle, and then spread a third of the butter onto it, then fold the top third of the dough into centre and fold the bottom third up and then place in fridge for another hour.

     

    (6) Take out the dough out of the fridge, now repeat as before, and place in fridge for another hour.

     

    (7) Repeat above again then place in fridge, then this time wrap in cling film and leave over night in fridge 12 hours.

     

    (8) Now we roll out the dough to 3mm thick, and cut it up into 13cm rectangles, take each rectangle and as you roll each up to make your croissant shape place along each some of the frozen chocolate chips, as you roll, and stud a few chocolate chips on the top of the finished croissant.

     

    (9) Next brush with your egg wash or milk, place on baking tray. And leave them to rise for about two hours in the kitchen.

     

    (10) Bake for 18 to 25 minutes or until golden brown.

     

    Makes 14 croissants

    chocolate croissant recipe chef mike darracott

     

    Serves 4 people

  • Chicken and pasta with vegetables in a tomato sauce recipe

    Chicken and pasta with vegetables in a tomato sauce recipe
     
    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

    (2) Cook the following ingredients in a frying pan, using half the vegetable oil, the red/green peppers, onion, green peas, courgettes.

     

    (3) In another pan cook the chicken in the other half of vegetable oil.

     

    (4) Now add the cooked chicken, tomatoes, and tomato puree salt and pepper, garlic and thyme to the other frying pan, and mix together, finally drain the pasta, and also mix that in, and cook for around 4 minutes on a low heat, stirring all the time.

     

    Serves 4 people

     
    Chicken pasta with vegetables in a tomato sauce chef mike darracott

     

    Enjoy Chef Mike Darracott

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